Fructose Free Turmeric Roasted Vegetable Buddha Bowl
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Learn more →Ingredients
4 servings
For the base
- 1 ½ cups brown rice, rinsed
- 3 cups water
- ¼ tsp salt
For the roasted vegetables and chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 medium red bell pepper, seeded and cut into 1-inch pieces
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium zucchini, cut into ½-inch half-moons
- 3 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
For the tahini dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp extra virgin olive oil
- 1 clove garlic, finely grated
- ½ tsp ground ginger
- 3–4 tbsp warm water
- ¼ tsp salt
For assembling
- 4 cups baby spinach or mixed greens
- 1 medium avocado, sliced
- 2 tbsp raw pumpkin seeds (pepitas)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Combine the brown rice, 3 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook until the rice is tender and all the water is absorbed, about 40–45 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
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